Pigs in a Blanket

I could probably classify these pigs in a blanket in a few different ways, as they are commonly known as sausages wrapped in some sort of dough, and baked. I have seen them as breakfast sausages wrapped in pancakes, as well as a hot dog, either wrapped in the standard crescent roll, or bagel dough.  I wanted to do something a bit different, making these pigs in a blanket more adult friendly.

Pigs in a Blanket Recipe

Granted, two of my kids love hot dogs, and love crescent rolls, and as much as I love them, I wanted to surprise them, as well as a handful of adults during the most recent super bowl party. I came up with the idea for a couple of reasons. One being that I tend to make a batch of pizza dough at least once a week, and secondly it seems as though I am roasting a lot of garlic lately. The combination of garlic, pizza dough, and a hot dog sounded really great already, but then I put a couple of more twists into the picture.

If you are looking for a really great pigs in a blanket recipe, then I think you found the right place. Feel free to use store bought pizza dough, or if you have local pizzeria, see if you can hit them up for some dough, or make mine. Pizza dough is too easy to make, takes just a bit of time to rise, and then you are good to use it anyway you please, as in this case, the pigs in a blanket.  Lets get started.


To make the pigs in a blanket, make sure your pizza dough is ready, and the garlic is roasted. In a small bowl, add the roasted garlic, either by squeezing it out of the bulb, or by using a fork. Place the mustard in the same bowl, and mash the garlic and mustard together. Set aside.

Take a small ball of dough, roughly larger than a golf ball, but small than a baseball, and add it to a lightly floured surface. Sprinkle a bit of flour on the top of the ball, and press it down with the palm of your hand. Add a bit more flour to the top, and get your rolling pin out. Begin rolling it out to about a six inch diameter, lightly flouring if it begins to stick.

Preheat your oven to 375 degrees. Place a hot dog on the top of the dough, and figure out where you can fold it over to make the seal, allowing you to trim any dough. You want the edges of the hot dog to be sticking out, and want just enough dough to make a seal. Once you find that, roll the dough back, and make your cuts. One ball is probably going to yield two blankets.

Next, roll your hot dog about half way, then place about a tablespoon of the dijon mustard and garlic mash near the edge of the hot dog, add the cheddar cheese. Dip your brush, or finger in some water, and run along one edge of the dough. This will help make a nice seal for the blanket. Pinch the edges together, and place on a baking sheet lined with parchment paper if you have it, or a lightly floured baking sheet. Repeat the process with the blankets. Before baking, lightly brush olive oil on to the tops of the blankets.

Bake in the oven for nearly 20 minutes, or until you have a light, golden brown dough. Remove and let cool for a few minutes as the cheese and mustard are pretty hot.

When you are ready to plate, feel free to serve with other condiments that you or your guests might like such as ketchup, or relish. Taking a bite into these pigs in a blanket is something wonderful. The inside is nice and creamy, and the mustard softens with the garlic, allowing for a really great experience. My kids loved them, and so did the adults. That always says something in my book. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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